 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I was cleaning out a canvas bag and found this recipe tucked inside it. I have no idea of where I got it, but am posting it, as it sounds like a good way to make use of leftover ham. The US measurements are not precise, but close enough for this kind of dish. Use the converter if you want precision. Ingredients:
500 g potatoes (about 1 lb) |
200 g leftover ham, cut into thin strips (about 1/2 lb) |
100 g cheddar cheese, grated (about 1/4 lb) |
1 tablespoon finely chopped chives |
salt, to taste |
ground black pepper, to taste |
1 tablespoon olive oil |
Directions:
1. Grate the potatoes and place in a colander. With your hands, squeeze out as much of the liquid as you can. Place the grated potatoes in a large bowl.
2. Add the ham, cheese and chives to the bowl.
3. Season with salt and pepper and stir until well combined.
4. Heat a non-stick skillet over medium heat, add the olive oil. When hot, drop 1/3 cup portions of the rosti mix into the skillet.
5. Cook for about 3 minutes on each side, until golden and crisp.
6. Transfer to a platter and cover to keep warm, while cooking the rest.
|
|